Colorful vegetable curry

Ingredients for 2 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 1 m.-large zucchini
• 2 m.-sized carrot(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow or green
• 1 can coconut milk, approx. 400 ml
• 2 tbsp vegetable oil
• 2 tsp curry paste, yellow or red
• e.g. salt and pepper
• e.g. paprika powder
• n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, low-calorie

Chop the vegetables. Cut the carrots into small cubes or thin strips (about the length of a matchstick). Cut the zucchini and bell peppers into cubes or strips, as desired. Heat 2-3 tablespoons of oil in a medium-high pan. Sauté the onions for one minute. Then briefly sauté the garlic over medium heat. Add the other vegetables and sauté for about 5 minutes, then increase the heat slightly and stir everything. Season with salt, pepper, and paprika to taste. Then add the coconut milk. Once the milk has boiled, stir in the curry paste. Let everything cook over medium heat for about 10-15 minutes, stirring frequently. Check that the carrots are tender enough to taste. Finally, season with herbs as desired—I use Italian herbs. You can serve this with rice or pasta. Tip: If the sauce is too thin, simply let it simmer a little longer. You can also add a little whipped cream to the coconut milk or use half and half, which will make the sauce a little thicker but also more calorie-rich.